Hungarian wines have been appreciated by wine connoisseurs for centuries. King Louis XIV of France called one of the most famous Hungarian wines, the sweet Tokaji from the North-East of Hungary "Vinum regum rex vinorum" (King of Wines, Wine of Kings).
Vines have been grown in the area of todays Hungary since at least Roman times, some estimates reach as far back as Ancient Greek times. By the Middle Ages the area had already been recognised as an area of special wine-making interest, with skilled wine makers being encouraged to settle there by the rulers.
Despite numerous political, religious and economic challenges over the centuries (such as the Turkish invasion or large damages caused by an epidemic at the end of the 19th century) the country has developed into the largest wine growing region in Central Europe.Under Communism quality and diversity were sacrificed for high yields and reliability. Now however wine-makers are recovering the traditions, as well as the experimentalism, that existed before collectivization. It is a time of innovation and rediscovery - vineyards are experimenting with new blends, new grape varieties in unfamiliar regions, and rediscovering indigenous varietals - with spectacular results.
Join us in discovering unique gems from this highly developed wine culture.
The Eger wine region is located on the Southern slopes of the Bükk Mountains in the North-East of Hungary around the town of Eger. Wine production in this area reaches back more than 1,000 years. The region is famous for elegant reds, especially Egri Bikavér (Bulls Blood), that have an elegance and complexity that has drawn comparisons with Burgundy.
Climate: a characteristic feature of the climate is that spring comes relatively late and the climate is of a dry nature
Soil: Black coloured riolite, formed on the hill-sides and hill-slopes, mostly on Miocene-age riolite tufa, as well as clay slate and riolite, poor in lime, brown soils, clay-infused soil, brown forest soils, etc.
White grapes: Leányka, Királyleányka, Hárslevelű, Olaszrizling (Wälschriesling), Muskotály, Tramini, Szürkebarát (Pinot Gris) and Chardonnay
Red grapes: Kékfrankos, Blauburger, Merlot, Cabernet Sauvignon, Cabernet Franc and Pinot Noir
North-East of Villány, Szekszárd is pushing its rival hard for the crown of best producer of Hungarian reds. The region is known for full-bodied reds, with a bit of spice. Szekszárd, along with Eger, is one of the two regions to produce the Bikavér blend wines. Bordeaux varietals play a key role here, but the region has also made a name for itself with its Kékfrankos.
Climate: temperate continental with mild winters and (increasingly) hot summers
Soil: large proportion of soils is formed on loess or loess-like deposits, however, a small proportion formed on floods and Pleistocen sand
White grapes: Olaszrizling, Chardonnay and Veltelini
Red grapes: Kékfrankos, Merlot, Cabernet Franc, Cabernet Sauvignon, Zweigelt, Kadarka
Discover our Wines from Szekszárd Region
The region Villány-Siklós is Hungary’s most southerly and hottest wine region. It produces robust, full-bodied, spicy reds, often compared to those of Bordeaux.
Climate: the area is situated in the warm, moderately humid climate zone, spring comes early and grapes ripen in more sunshine than anywhere else in Hungary
Soil: hills primarily built of limestone, all soils are either neutral or slightly alkaline. This layer can be topped by soils which are loess with lime content or clay. The vines are almost exclusively grown on soils which are hard but have good water holding capacity.
White grapes: Olaszrizling (Wälschriesling), Rizling (White Riesling), Chardonnay, Hárslevelü, Zöldveltelini, Fűszeres Tramini, Szürkebarát (Pinot Gris), Muscat Ottonel, Királyleányka
Red grapes: Portugieser/Kékoportó, Cabernet Franc, Cabernet Sauvignon, Merlot, Kékfrankos, Pinot Noir, Zweigelt, Syrah, Kadarka